Creamy, Spicy Mushroom Linguine
A spicy, vegetarian version of carbonara on those days when you need something more comforting!
Ingredients
- 500 grams linguine or spaghetti
- 1 tbsp butter
- 1 tbsp olive oil extra virgin if possible
- 1-2 cloves garlic finely chopped or minced
- 250 grams sliced mushrooms same or different varieties
- 100 ml cream single or double – I used plant based
- 1 tsp oregano fresh or dried
- 1 egg yolk optional
- cheese – to taste – optional parmesan or cheddar or your choice
- fresh chilli 1 small finely chopped optional
- chilli flakes to taste optional
- salt and pepper to taste
- 1 handful chives chopped
Instructions
- Add the oil and butter to a medium sized saucepan and then add the minced garlic
- Put all the mushrooms into the pan and sauté until they start to become soft
- Once soft, add the cream and let the pan simmer for a few minutes
- Meanwhile bring a large pan of salty water to the boil and add your pasta according to the packet instructions
- While the pasta is cooking, check your mushroom sauce. Add cream or milk if the sauce has become too thick.
- Add the oregano, fresh chilli/chillli flakes and black pepper
- If wanted, add grated cheese at this point and mix
- Drain the pasta
- Before adding the pasta to the mushrooms, take them off the heat and let them cool slightly before adding the egg yolk. Once added, stir quickly to ensure the egg mixes into the sauce and does not split the mixture
- Add the cooked pasta to the mushroom sauce and serve immediately, garnishing with chives
Tried this recipe?Let us know how it was!